Health Report #103006

Establishment Name: Miki Japanese Restaurant
Report Date: 08/19/2014
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Ready-to-Eat, Potentially Haza N/A N/A N/A I observed several of the sushi roll items, open cut lettuce bags, opened whipped creams, tofu not date marked. Staff need to be date marking these items. Corrected by dating.
Critical Potentially Hazardous Food (Ti N/A N/A N/A 2 of the 3 sushi display cases were found with temps of 52 and 70*f and foods were found between 47* and 53*f. All foods out of temp were discarded. Staff need to be monitoring temperatures inside these units and not be stocking food in them until thermometers are reading 40*f or below. I want you to create a detailed temp log so staff can be logging temps throughout the day. Units will need to be turned on upon arrival of first staff to work in the mornings. Before i left, all units were below 41*f. Corrected.
Normal Controlling Pests N/A N/A N/A I observed small flies at the bar and in the basement around the garbage bins. You need to keep the bar area really clean and empty trash to the outside dumpster everyday and keep garbage bins clean.
Normal Frequency N/A N/A N/A Garbage was being kept inside the store in large bins overnight and attracting small flies. You need to use the dumpster outside the building to be discarding your refuse before leaving for the night. Also, keep the garbage bins cleaned.
Normal Handwashing Signage N/A N/A N/A You need to post handwash reminder signs in all restrooms and at the 2 handsinks at the sushi bar.
Normal Outer Openings, Protected N/A N/A N/A A window was opened in the kitchen without any screening to keep out insects. Keep windows closed unless you supply tight fitting screen.
Normal Storing Maintenance Tools N/A N/A N/A A mop head was left in the mop sink basin and a mop bucket was left unemptied in the basement. Staff need to keep these areas clean and empty mop buckets.
Normal Cleaning, Frequency and Restri N/A N/A N/A The main line cooking equipment and the walls and floors under the equipment was visibally very dirty. Staff need to do a better job of cleaning these areas daily.